This Hawaiian banana bread is a delightful tropical twist on the classic recipe. The addition of crushed pineapple and shredded coconut adds a burst of flavor and moisture, making this bread a perfect treat for any time of day.
Why You’ll Love This Recipe
- It’s a tropical twist on a classic recipe, adding a unique flavor and moisture to the bread.
- The combination of ripe banana, crushed pineapple, and shredded coconut creates a delightful texture and taste.
- It’s easy to make and perfect for breakfast, brunch, or as a sweet snack.
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 very ripe banana, mashed
- 1 cup crushed pineapple (do not drain)
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup shredded coconut
Directions
- Preheat oven to 350 degrees.
- In a large bowl, cream butter and sugar together with a mixer until light and fluffy. Add eggs, one at a time and beat to incorporate.
- Stir in mashed banana and pineapple.
- In a separate, medium-sized bowl, sift together flour, baking powder, baking soda, and salt. Add to wet ingredients.
- Stir in coconut flakes/shreds.
- Pour mixture into a greased loaf pan (9×5). Bake for 60 minutes or until a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 10 slices
- Kcal: 250 per slice
- Storage : Once cooled, store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, it can be refrigerated for up to a week.
Recipe Tips
- For added texture and flavor, consider adding chopped macadamia nuts to the batter.
- To make it even more indulgent, serve the slices lightly toasted with a dollop of whipped cream or a scoop of vanilla ice cream.